Quesadillas and perfecting an old recipe

I was cooking for a crowd last week, and really wanted to make my Lime Cilantro Chicken. However, I needed a meal that would travel well. The thought hit me to do the chicken in the crockpot! That way, I could cook all day, and then the crockpot would keep it warm during the 45 min. drive.

This little experiment resulted in the best batch of Lime Cilantro Chicken I have made to date. The chicken just fell apart, and since it was baked right in the sauce, it had more flavor then when I cook it on the stove.

A few hours into the cooking, our family get-together fell through, so I was left with a lot of chicken! I used some to make these yummy quesadillas, and then froze the rest in 2 cup quantities. Now, I can just pull the chicken out of the freezer whenever I need too!



Here is the basic recipe again. I used 5 chicken breasts, so I doubled the sauce ingredients. I left the chicken whole, and just stacked them in the crockpot.

Lime and Cilantro Chicken

Enough skinless, boneless chicken breasts, cut into strips, to feed your family
Juice of 2 limes (can also use the zest for an extra kick)
2 TB Sugar
2 teas. dried Oregano
1/2 teas. Cayenne
1 teas. ground Cinnamon
1 bunch Cilantro
1/4 cup Vegetable Oil

For crockpot:
Mix all of the ingredients, except the chicken, together. Lay the chicken in the crockpot. My chicken was even frozen! Pour marinade over the top, and cook on low for 5-6 hours. Shred chicken, stir, and cook until done.

Serve in a burrito, as fajitas, or in a quesadilla!  Serve with Cilantro Lime Dressing!

I spread cheese on half of a flour tortilla, added chicken and salsa, folded the top of the tortilla over the mixture, and grilled until the cheese melted and the tortilla was crisp. Yum!